Lemon Meringue Recipe South Africa

If you’re craving a taste of zesty sweetness with a hint of fluffy goodness, you’re in for a treat!

I’m here to guide you through the processes of making a classic Lemon Meringue Pie right in your own kitchen.

Whether you’re a seasoned baker or just starting out, this recipe is sure to impress your taste buds and those of your loved ones.

In this easy-to-follow blog post, I’ll walk you through each step of the process, breaking it down into simple instructions that anyone can follow.

From the tangy lemon filling to the light and airy meringue topping, we’ll cover it all.

Ingredients

For the Pie Crust:

• 225g plain flour
• 150g cold butter, diced
• 25g icing sugar
• 1 large egg, beaten

For the Lemon Filling:

• 4 large eggs (yolks and whites separated)
• 100g caster sugar
• 2 tablespoons cornflour
• Zest and juice of 4 large lemons (about 150ml of juice)
• 40g butter

For the Meringue:

• 4 egg whites (from the separated eggs above)
• 200g caster sugar
• 1 teaspoon cornflour

Instructions

Preparing the Pie Crust:

1. Sift the Flour: Begin by sifting 225g of plain flour into a large mixing bowl. This removes any lumps and aerates the flour for a lighter crust.
2. Add Butter: Incorporate 150g of cold, diced butter into the flour. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
3. Bind with Egg: Stir in 25g of icing sugar. Add the beaten egg and combine everything to form a soft dough. Be gentle and avoid overworking the dough.
4. Chill the Dough: Wrap the dough in cling film and let it rest in the fridge for at least 30 minutes. This step is crucial for a flaky crust.
5. Roll and Line: On a lightly floured surface, roll out the dough to fit a 23cm pie dish. Carefully line the dish with the dough, pressing it into the corners.
6. Blind Bake: Prick the base with a fork, line with baking paper, and fill with baking beans. Bake in a preheated oven at 180°C for 15 minutes. Remove the beans and paper, then bake for another 5 minutes until golden.

Making the Lemon Filling:

1. Combine Ingredients: In a saucepan, mix the egg yolks, 100g caster sugar, and 2 tablespoons of cornflour. Gradually stir in the lemon zest and juice.
2. Cook the Filling: Over low heat, stir the mixture continuously until it thickens. Then, remove from heat and stir in 40g of butter.
3. Fill the Crust: Pour the warm lemon filling into the baked pie crust, spreading it evenly.

Creating the Meringue:

1. Whisk Egg Whites: In a clean, dry bowl, whisk the 4 egg whites to soft peaks. Gradually add 200g of caster sugar and 1 teaspoon of cornflour, whisking until stiff and glossy.
2. Top the Pie: Spoon the meringue over the lemon filling, starting from the edges and working towards the center. Create peaks for texture.
3. Bake the Meringue: Bake at 150°C for about 20 minutes, or until the meringue is lightly golden.

Tips for Success

• Keep Ingredients Cold: For the pie crust, ensure your butter and water are cold to achieve a flaky texture.
• Lemon Juice: Freshly squeezed lemon juice is key for a vibrant lemon flavor.
• Meringue Peaks: Use the back of a spoon to create peaks in the meringue before baking for a beautiful, professional finish.
• Oven Watch: Keep a close eye on your pie in the oven, especially during the final minutes, to prevent the meringue from over-browning.

Now, it’s your turn to share. Did this guide illuminate the path to your perfect Lemon Meringue Pie?

Are there any steps or tips that particularly helped you along the way?